Step 1

Preheat the oven to 325 degrees. Line a heavy cookie sheet* with parchment paper.

Step 2

Place the vegan buttery spread, sugar, and vanilla extract in a mixing bowl and mix on medium speed until smooth and combined. Add the applesauce and continue to mix.

Step 3

Stop the mixer and add the unsweetened cocoa powder, gluten free flour blend, salt, and oats. Mix on low speed.

Step 4

Drop the batter by teaspoonfuls on the parchment lined cookie sheet. These cookies really spread, so leave about 2 1/2 inches between them. I can fit about 9 cookies on the baking sheet at a time.

Step 5

Bake at 325 degrees for about 14-15 minutes. Don't wander too far - you don't want these to burn! Check them near the end of the baking time to prevent burning.

Step 6

Allow to cool completely on the cookie sheet before gently removing.

Step 7

Repeat steps 4-5 with the remaining batter. You will get about 40 cookies.